Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

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  Cranberry-Pear Glazed Butternut Squash With Rosemary 1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups) 1/3 cup cranberry-pear white balsamic 1 tablespoon “sweet” fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined.  Add the rosemary and squash and toss to coat and combine evenly. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.  Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and...

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Chipotle-Serrano Rib-eye steaks

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Ingredients 1/2 Cup Honey-Serrano Vinegar 1/2 Cup Chipotle Olive Oil 1 tablespoon sea salt 2 cloves Garlic, minced fresh ground pepper to taste 4-8 to 10 oz. rib-eye steaks Directions Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-restrictive pan or container. Pour the marinade over and massage it into the steaks. Cover and allow to marinate refrigerated, for a minimum of two hours, or up to six hours. Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before...

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